1. On low, heat oil in a 12” non-stick fry pan. Add potatoes, onion, pepper, garlic, and water. Cover. Turn occasionally, until potatoes are tender.

2. Uncover, and let brown a bit.

3. In a separate bowl, beat eggs well with salt. Add salami, then pour mixture over vegetables. Sauté uncovered over medium heat.

4. As eggs set, use edge of spatula to lift the cooked edges of eggs and veggies so that the uncooked egg on top flows underneath.

5. Flip omelet with a very wide spatula or place pan in a pre-heated, 350 degree oven for about 10 minutes.

6. For a vegetarian version, omit salami. For dairy, omit salami and add cheese in last 5-10 minutes.